Mexican Chicken Soup

From Barefoot Contessa via a friend who served this at a playgroup.


Ingredients

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

Directions

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips


Preheat the oven to 350 degrees F.


Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.


Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html?oc=linkback

Chili

Pressure-cook ~3 cups of kidney beans for 25 minutes (so they'll still be crunchy, not all cooked).

Throw into large crockpot:

2 cups bulgur
1 bottle of dark beer
1 lb ground turkey
2 chopped onions
can of green chilis
3-4 carrots
1 T. oregano
2 T. ground coriander
1 T. cumin
some garlic powder
half of a cinnamon stick
lots of chili powder

When the beans are done, drain and add them too.

Cook on high for about two hours, then add 2 tomatoes, crushed, plus a 12 oz can of tomato sauce, and more chili powder.  Cook for another 3-4 hours on low.

At end of cooking, add a dash of red wine vinegar.

Chocolate Dairy-Free Carrot Cake

3/4 c. canola oil
1/2 c. orange juice
1/2 c. sugar
1/3 c. cocoa
1 c. soft tofu
2 c. grated carrots
1 c. ww pastry flour
1 c. brown rice flour
2 t. baking soda
1/4 t. salt
1 t. cinnamon

350 degrees for 50-55 minutes.

Vegetables Julienne

From the Dairy Free cookbook

2 small zucchini
6 carrots

Slice the above into thin strips.  Heat 2 T. butter or sub with 3 t. soy sauce.  In this, stir-fry the zucchini, then the carrots separately.  Combine and sprinkle with 1/2 c. chopped green onion.  Stir-fry for about 30 seconds to blend flavors.  Sprinkle with 1 T. brown sugar and cook for another 30 seconds.  Serve immediately.

Carrot and Raisin Muffins

From http://www.muffinrecipes.net/carrot-and-raisin-muffins.html

Carrot and Raisin Muffins ingredients list:
1 ½ cups of all-purpose flour.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
3 medium eggs.
½ cup of melted butter.
½ cup of milk.
¾ cup of granulated sugar.
1 ½ cups of shredded carrots.
½ cup of raisins.
Glaze:
 2 tablespoons of milk.
1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
½ teaspoon of vanilla.
1 cup of powdered sugar.

Instructions for Carrot and Raisin Muffins:
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Glaze:
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Optional: eat hot with sunbutter.